Take any baking potato with skin on and back until fork tender at 400F for about 1 hour.
You will also need some diced red peppers, broccoli florets and thinly diced onion (all raw)
Cut the potatoes length-wise then top with the chopped veggies and drizzle with olive oil – place in your oven for 20 minutes at 375F to warm up the veggies.
Season with sea salt and powdered garlic. Serve hot with the salad below.